Sunday, July 24, 2011

Lemon Ricotta Cookies with Lemon Glaze

Lemon Ricotta Cookies with Lemon Glaze

2 1/2 cups all-purpose flour, 1 tsp. baking powder, 1 tsp. salt, 1/2 cup unsalted butter, softened, 2 cups sugar, 2 eggs, 1 (15 oz.) container ricotta cheese (I used part-skim), 3 tbsp. fresh squeezed lemon juice, zest of one lemon
Glaze: 1 1/2 cups powdered sugar, 3 tbsp. lemon juice, zest of one lemon

Preheat the oven to 375°F. Line two baking sheets with parchment paper. Combine the flour, baking powder, and salt. Stir and set aside. Beat the butter and sugar on medium-high speed until light and fluffy, 2-3 minutes. Add the eggs, ricotta cheese, lemon juice, and lemon zest. Mix to combine. Add the dry ingredients and mix on low speed. Spoon the dough onto the baking sheets (about 1 tablespoons per cookie). Bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. 
Glaze: Combine the powdered sugar, lemon juice and lemon zest. Whisk until smooth. Spoon a small amount of glaze onto each cookie and spread gently using the back of the spoon. 
Source: Giada’s Kitchen by Giada De Laurentiis

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